Creamy Chickpea and Vegetable Soup
A hearty and satisfying soup packed with protein and fiber from chickpeas, and loaded with colorful veggies like carrots, celery, and spinach. The soup gets its creaminess from a combination of tahini and coconut milk, without any added oils. Perfect for a cozy weeknight meal or a weekend lunch, this vegan soup is a crowd-pleaser.
ingredients
- 2 cups cooked chickpeas
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 1 can coconut milk
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 cups baby spinach
- Salt and pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
In a large pot, sauté the onions till translucent
- 2.
Add carrots, celery and garlic, and cook until vegetables turn slightly tender
- 3.
Add vegetable broth, chickpeas, tahini, and coconut milk. Bring to a boil and reduce heat to a simmer
- 4.
Let the soup cook for 10-15 minutes until the vegetables are completely cooked
- 5.
Add spinach and cook for another 2 minutes or until wilted
- 6.
Turn off the heat and let the soup cool for a few minutes
- 7.
Use an immersion blender to blend the soup until smooth and creamy
- 8.
Adjust salt and pepper as per taste
- 9.
Serve hot garnished with freshly chopped parsley
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